6 medium russet potatoes
oil for frying
CHILI CHEESE DIP
15 ml oil 1 tbsp
1 small onion, finely chopped
1 garlic clove, crushed
5 ml chili powder 1 tsp
50 ml sour cream 1/4 cup
500 ml cheddar cheese, grated 2 cup
Scrub potatoes and dry thoroughly, do not peel. Poke each potato twice with a fork. Bake in preheated 400 F (200 C) oven for 1 hour, turning once, until skins are crisp and flesh is soft when pierced with a knife. Remove from oven and cool. Cut in half and scoop out flesh, leaving about 1/4 inch (.5 cm) of potato in the shell (save unused flesh for another use). Cut each potato half into three wedges.
Heat oil in a medium heavy bottom pan. Gently lower batches of potato skins in moderately hot oil. Cook for 1 to 2 minutes or until golden and crisp. Drain on paper towels. Serve immediately with Chili Cheese Dip.
CHILI CHEESE DIP: Heat oil in a small pan. Add onion and cook over medium heat for 2 minutes or until soft. Add garlic and chili powder, cook for 1 minute stirring. Add sour cream and stir until mixture is warm and thinned down slightly; add cheese and stir until melted and mixture is almost smooth. Serve hot.
Serves 6